@inthis_kitchen Roasted Mushroom & Kale Campenelle

1/2lb. Campenelle
1 small bunch of kale, ribs removed, roughly chopped.
4oz mixed mushrooms, wiped clean, roughly chopped
2 cloves garlic, finely chopped
1 medium shallot, halved and sliced
1/4 c. white wine
1/4 c. pecorino
3/4 c. Mushroom (or vegetable) stock
Olive oil
Salt & pepper to taste.

Pre-heat oven to 400 degrees
Toss mushrooms in olive oil, salt and pepper
Spread on a sheet pan and roast 20min. Set aside. *depending on the size and variety of mushroom, time can vary. You want them brown but not dehydrated*

Heat a few Tbs olive oil over med heat. Season shallots and garlic with s&p. Sauté until softened. Add white wine and reduce until most of the liquid is gone. Add kale and stock and continue to simmer.

Meanwhile bring a pot of salted water to a boil. Cook pasta until slightly more than al dente- about two min shy of box time- when pasta is ready, add directly on top of kale. Add roasted mushrooms and pecorino, toss thoroughly to combine

When plated, top with extra pecorino and a drizzle of olive oil . Enjoy!

*Versatility Notes: recipe can easily be doubled, made vegan by omitting cheese, GF by changing the pasta type, and made with meat by browning sausage in the pan before adding shallots and garlic.